Black Garlic Miso Soup

I love miso soup. It picks me up and gives me energy when I’ve been working out in the fields. So I was very excited to start experimenting with black garlic and miso for my lunchtime meal.

This Asian-inspired soup recipe is the perfect way to enjoy the unique and delicious flavour of black garlic. The miso paste adds a depth of flavour, while the sake gives it a subtle sweetness. Add some sliced mushrooms and tofu for added texture and protein. This recipe is a great way to start experimenting with black garlic in your cooking.

Black Garlic Miso Soup

Ingredients:

• 4 cups of chicken or vegetable stock

• 1/4 cup of miso paste

• 2 cloves of fresh garlic, minced

• 2-3 heads of Knagwood black garlic, minced

• 1 tbsp of soy sauce

• 1 tbsp of sake (Japanese rice wine)

• 2-3 green onions, thinly sliced

• 1 cup of sliced mushrooms (optional)

• 1 cup of sliced firm tofu (optional)

Directions:

1. In a pot, bring the stock to a boil.

2. In a small bowl, mix together the miso paste, minced garlic, and minced black garlic.

3. Once the stock is boiling, add the miso mixture to the pot, and stir until well combined.

4. Add the soy sauce and sake to the pot, and stir to combine.

5. Add the green onions, mushrooms, and tofu to the pot.

6. Reduce the heat to medium-low and allow the soup to simmer for 10-15 minutes.

7. Taste and adjust the seasoning if needed.

8. Serve hot, and garnish with extra green onions if desired.

   YUM!